Active Time

　　20 min

　　Total Time

　　50 min

　　You'd never guess such a sensational main course was so easy to prepare. Roasting and then quickly broiling the duck results in tender meat with crisp, golden-brown skin — and no messy stovetop to clean.

　　

Ingredients

Makes 4 servings

　　2 lb boneless Moulard duck breast halves with skin (about 2)

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　1/3 cup finely chopped shallots

　　2 teaspoons sugar

　　3 1/2 tablespoons Sherry vinegar

　　1/3 cup walnut oil

　　1/2 cup walnut halves, toasted and chopped

　　

Special Equipment

an instant-read thermometer

　　

Step 1

Put a 13- by 9-inch shallow flameproof roasting pan (not glass) in middle of oven and preheat oven to 375°F.

　　

Step 2

Pat duck dry and trim off any excess fat. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place duck, skin sides down, in roasting pan and roast until thermometer inserted diagonally into center registers 135°F, 25 to 30 minutes for medium-rare.

　　

Step 3

Preheat broiler. Turn duck over and broil (skin sides up) 6 inches from heat until fat is golden, 1 to 2 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes. (Internal temperature will rise to at least 145°F.)

　　

Step 4

While duck stands, pour off all but 2 teaspoons fat from pan, then add shallots and sauté over moderately high heat, stirring, until golden brown, about 2 minutes. Add sugar and cook, stirring, until sugar is dissolved. Add vinegar, along with remaining 1/4 teaspoon each of salt and pepper, and cook, stirring and scraping up brown bits, 30 seconds. Transfer to a bowl, then whisk in oil until combined. Stir in walnuts.

　　

Step 5

Thinly slice duck and serve with vinaigrette drizzled around plates.